Kitchen Assistant (Operator)

Transcription

1 Kitchen Assistant (Operator) The Kitchen Assistant (Operator) is responsible for supporting the activities of the Central Kitchen production team so that production schedules are being followed. This includes preparing the work stations, preparing ingredients for the cooks, as well as packaging food products. He/She is expected to clean and reinstate work stations, operate cooking equipment and dispose of waste as per defined Standard Operating Procedures (SOPs). He is also expected to apply food production standards and SOPs related to safety and hygiene policies and procedures, as well as other SOPs set out by the Assurance Department. He is expected to follow oral instructions and procedures and requires manual dexterity, auditory and visual skills to complete tasks. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He should be comfortable with repetitive work activities, working in accordance to a schedules, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists). Workplace Safety and Health Workplace Safety and Hygiene Follow production schedules Operate automated cooking equipment for cooking food products Package food products Prepare ingredients Set up work stations Dispose of waste Follow food poduction standards and standard operating procedures Maintain quality control procedures Communicate and relate effectively at the workplace Work in a team Re-instate work station Comply with workplace safety and health policies and procedures Maintain safe and secure working environments Follow F&B safety and hygiene policies and procedures

2 Central Kitchen Cook (Senior Operator) The Central Kitchen Cook (Senior Operator) is responsible for preparing, cooking and baking food products according to defined Standard Operating Procedures (SOPs), and in a timely manner. He/she may also supervise the kitchen assistants work outputs on a daily basis (i.e. ingredient preparation, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis. He is also expected to apply food production standards and SOPs related to safety and hygiene policies and procedures, as well as other SOPs set out by the Assurance Department. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He should be comfortable with repetitive work activities, working in accordance to schedules, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists). Analytical, Conceptual and Evaluative Customer Experience Infocomm Technology Workplace Safety and Hygiene Solve problems and make decisions at operations level Follow production schedules Operate automated cooking equipment for cooking food products Process food orders Set up work stations Project a positive and professional image Dispose of waste Follow food poduction standards and standard operating procedures Maintain quality control procedures Use essential features of a computer Use primary functions and applications of a tablet Cultivate a productivity and innovative mindset Work in a diverse service environment Supervise packaging of food products Supervise preparation of ingredients Conduct basic equipment troubleshooting Reinstate work stations Follow F&B safety and hygiene policies and procedures

3 Central Kitchen Section Lead The Central Kitchen Section Lead supervises the daily operations of their assigned section. He/she ensures that production targets are met and food products meet required production standards. He may suggest minor modifications to food quality standards and Standard Operating Procedures (SOPs). He monitors the set-up and cleanliness of work stations and applies Food Safety Management System at the workplace. He manages the production schedule, schedules work activities and supervises quality procedures of assigned sections. He supervises the production staff on their preparation of ingredients, cooking of food products and packaging of the food products. He also monitors equipment performance levels and conducts basic equipment troubleshooting. He trains the production staff on the use of cooking equipment and works with the headquarters to ensure appropriate training is provided where needed. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He should be comfortable with working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists). Analytical, Conceptual and Evaluative Workplace Safety and Health Workplace Safety and Hygiene Solve problems and make decisions at supervisory level Manage production schedule Schedule work activities according to production schedules Supervise work station set up Supervise cooking of food products Manage productivity improvements Provide suggestions for minor modifications to food quality standards and SOPs Recommend ways to reduce waste production Facilitate effective communication and engagement at the workplace Facilitate effective work teams Conduct orientation and training Train cooks to operate automated cooking equipment Supervise packaging of food products Supervise preparation of ingredients Supervise quality procedures Conduct basic equipment troubleshooting Reinstate work stations Maintain workplace safety and health policies and procedures Apply food safety management systems for food service establishments

4 Central Kitchen Sous Chef (Area Supervisor) The Central Kitchen Sous Chef supervises the daily operations of Central Kitchen to ensure that production targets of his/her assigned sections are met and food products meet required production standards. He may suggest minor modifications to food quality standards and Standard Operating Procedures (SOPs). He monitors the set-up and cleanliness of work stations and applies Food Safety Management System at the workplace. He also monitors equipment performance levels and conducts basic equipment troubleshooting. He guides production staff on cooking techniques and use of cooking equipment and works with the headquarters to ensure appropriate training is provided where needed. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He should be comfortable with working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists). Analytical, Conceptual and Evaluative Business Negotiation Personal Management and Development Workplace Safety and Health Workplace Safety and Hygiene Solve problems and make decisions at managerial level Execute crisis management plans Apply basic negotiation skills and techniques Manage production schedule Schedule work activities according to production schedules Supervise work station set up Articulate and discuss ideas Supervise cooking of food products Manage productivity improvements Provide suggestions for minor modifications to food quality standards and SOPs Provide suggestions for modifications to existing processes Recommend ways to reduce waste production Develop a work team Lead workplace communication and engagement Supervise, motivate and empower staff Conduct orientation and training Train cooks to operate automated cooking equipment Develop self to maintain professional competence at supervisory level Supervise packaging of food products Supervise preparation of ingredients Supervise quality procedures Conduct basic equipment troubleshooting Implement site/outlet and equipment maintenance plans Reinstate work stations Manage workplace safety and health system Apply food safety management systems for food service establishments

5 Production Planner The Production Planner is responsible for planning production outputs and setting the production schedule for the Central Kitchen. He/she reviews and processes food orders, collates them and applies some level of forecasting to determine buffer stock levels in order to generate the production schedules for the team. He is expected to monitor overall production output levels and prepare yield reports for the tracking of output production trends. He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform and standard protection gears. Analytical, Conceptual and Evaluative Business Negotiation Personal Management and Development Planning and Implementation Workplace Safety and Health Solve problems and make decisions at managerial level Execute crisis management plans Apply basic negotiation skills and techniques Generate production schedules Monitor delivery schedules Monitor overall production output levels Process food orders Review order intakes Articulate and discuss ideas Manage productivity improvements Recommend ways to reduce waste production Lead workplace communication and engagement Develop self to maintain professional competence at supervisory level Maintain inventories Prepare yield reports Manage workplace safety and health system

6 Head of Central Kitchen Operations (Production Manager) The Head of Central Kitchen Operations (Production Manager) oversees and directs all operations of the production function. He/she supervises sous chefs and their staff to ensure production targets, portion sizing, product quality and specifications are reached within their area of supervision. He manages the production schedule and monitors the overall production output levels. He is responsible for formulating new food production standards and Standard Operating Procedures (SOPs). He monitors quality assurance on an overall level through conducting spot checks. He also investigates production/quality issues in the kitchen and recommends solutions. He monitors and recommends ways to reduce waste production. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He should be comfortable with exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He might be required to wear a uniform and standard protection gears. Business Negotiation Change Management Personal Management and Development Planning and Implementation Project Management Direct management of crisis situations Integrate business continuity management into organisation s operations Manage and direct negotiations Forecast resource requirements Formulate new food production standards and SOPs Manage production schedule Monitor overall production output levels Translate prototype creation guidelines to actual production Translate recipe formulation for mass production Facilitate innovation and lead team leaders to implement change Manage programmes and activities to enhance stakeholder relationships Manage central production operations Manage high-volume food production operations Manage production line Leverage technology for productivity and innovation Manage innovation in the business function Provide suggestions for modifications to existing processes Recommend ways to reduce waste production Manage cross functional and culturally diverse teams Develop team leaders through capability development and coaching Manage training Train cooks to operate automated cooking equipment Develop self to maintain professional competence at senior management level Manage and review systems and processes Manage external service providers Conduct project after-action review

7 Head of Central Kitchen Operations (Production Manager) Risk Management Investigate large variances in yield production Manage non-compliance quality cases Manage quality system and processes Manage and monitor the operation of compliance management requirements and system Manage compliance with F&B hygiene policies and procedures Manage loss/risk prevention Manage risk across business units Operationalise and manage corporate governance policy for the business unit Manage site/outlet and equipment maintenance Reinstate work stations

8 Central Kitchen Director (Factory Manager) The Central Kitchen Director (Factory Manager) is responsible for managing the overall performance of the Central Kitchen and is expected to maintain an oversight on the different departments. He/she monitors overall production output levels while ensuring that quality levels are maintained which include investigating variances in yield production and managing non-compliance cases where necessary. He is also expected to play a role in the setting of new food production standards and Standard Operating Procedures (SOPs) and provide high level inputs on Research and Development (R&D) activities. He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform and standard protection gears. Business Negotiation Change Management Finance Leadership Personal Management and Development Planning and Implementation Project Management Risk Management Develop and maintain business continuity strategies, policies and guidelines Establish business continuity processes Provide leadership during crisis situations Direct negotiation policy and develop negotiation limits Formulate new food production standards and SOPs Monitor overall production output levels Provide high-level input on R&D activities Facilitate innovation and lead managers to manage change Establish and maintain strategic business partner relationships Resolve conflicts with stakeholders Develop and establish financial budget and plans Manage central production operations Manage high-volume food production operations Oversee cost controlling and food purchasing activities Facilitate innovation process within the organisation Lead managers to develop organisational and governance strategies Foster business relationships and organisational diversity Develop managers and high-potential employees through organisational talent capability reviews Develop self to maintain professional competence to lead an organisation Develop a business plan Establish business strategies for the business function Establish operational plans for the business function Foster entrepreneurship Lead programme and project after-action review Investigate large variances in yield production Manage non-compliance quality cases Develop a risk management framework, policy and process Manage compliance with F&B hygiene policies and procedures

9 Chief Executive Officer (Managing Director) The Chief Executive Officer (Managing Director) leads the development and execution of the company s long-term strategy with a view to creating shareholder value. He/she is ultimately responsible for all day-to-day management decisions and implementing the company s long and short-term plans. He acts as a direct liaison between the board and company management, and communicates to the board on behalf of management, and to shareholders, employees, government authorities, other stakeholders, and the public on behalf of the company. He will strategise on expansion and operation improvement plans, springboard expansion and elevating business to the next level, model and set the company s culture, values and behaviour, build and lead the senior executive team, and allocate capital to the company s priorities. He is a dynamic person with personal initiative, leadership and communication skills. He is also a good strategic thinker with the ability to work hands-on while keeping his eye on the big picture. Change Management Finance Leadership Planning and Implementation Project Management Risk Management Sales and Marketing Endorse business continuity framework, strategies, policies and plans Facilitate innovation and lead change at the organisational level Direct relationships with stakeholders Set organisation s finance philosophy and strategies Lead and be accountable for innovation within the organisation Lead organisation to develop organisational strategic priorities, culture And governance Build positive relationships with the board Establish organisational relationships and lead organisational diversity Lead organisational succession planning, capability development and Employee engagement Direct organisational strategies and set targets Steer programme Endorse the principles of corporate governance and compliance in the organisation Set risk appetite and risk goals Direct organisational sales and marketing strategies and business targets